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Blue Ocean Strategy: the new strategic challenge of the restaurant industry

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It is evident that more, tanto consumidores como empresas buscan oportunidades para interact in a more emotional and collaborative way que competitiva, where innovation and genuine is a fundamental part of this paradigm shift that we are living currently.

Si bien es cierto que la innovación siempre ha estado presente en la creación de nuevos productos y servicios, the process of how to innovate It is a constant debate.

Following the traditional school Schumpeter, Innovation has always been a fairly random topic, business motivation, very measured between risks and opportunities, by trial and error, learning from failures and therefore, depending on the DNA and culture of each company, with much experimentation, taking risks or avoiding them.

Through methodology Blue Ocean Strategy (FOREST), It is invited to the restaurant industry and hospitality to explore different patterns among consumers, implement strategies with logic and create viable theories, follow a specific methodology focused on results, an analytical framework, maximizing opportunities and minimizing risks, without perder de vista las tendencias en TIC or providing new concepts that allow the development of newly created programs.

Unique products and services to create value and reduce costs

BOS challenges everything you thought you knew about strategic success and provides an innovative and systematic approach on how to make the competition irrelevant and create new market niches in the hospitality sector, Blue oceans. BOS es uno de los bloques formativos principales del programa intensivo de una semana de duración Hospitality Innovation Program (HIP) to be held in Marbella next 31 October.

In a competitive world, las empresas típicamente se enfocan en un mercado concreto, o clientes existentes, dónde se busca la segmentación a través de nuevos productos o la cost reduction a través de mayor eficacia y eficiencia.

The objective of the methodology Blue Ocean Strategy is to focus on the "non-customer" for generate unique products and services that create added value and lower costs, where the critical mass that attracts the new product or service do that competitors are irrelevant, por lo menos durante un periodo de tiempo suficientemente largo para que la innovación tenga un atractivo financiero de buenas proporciones y que justifiquen la inversión para su ejecución.

Methodology for the restaurant industry

The methodology invites you to explore trends, industries, strategic groups, groups of buyers, the scope of supply of goods and services, and functional or emotional market orientation. The latter being of great relevance, according appreciate that more, new generations appreciate more the emotional impact, a social and collaborative product or service that individual, material consumptive.

La gran repercusión de innovaciones como la consola de Wii, that very soon opened the game world people seniors, creando nuevos puntos de conexión con familiares o nuevas maneras de mantenerse en forma, It was unprecedented and revolutionized the video game market.

Other products, as may be the Circus of the Sun, perhaps more consolidated, They continue to have great success, almost 30 years after its conception and with very few competitors who are at the same height.

Today, when what the customer wants are new experiences or find / meet genuine practices, have a methodology to support the creation or consolidation of unique products is essential.

In conclusion, when it is intended innovates or repositioning a product, service or experience unique value, It must have ability to celebrate failure and persist in developing successful new concepts; but following a solid methodology, inclusive and collaborative, con la que se minimizan los riesgos tradicionales vinculados a la innovación y se abren nuevas puertas para cambiar los paradigmas del mundo actual.

Con Blue Ocean Strategy se pretende abrir esas nuevas puertas nunca exploradas en la industria de los restaurantes y la hostelería, maintaining the simplicity and above all, common sense, from conceptualization and design, to implementation; adding new concepts of value while minimizing costs.

Blue Ocean Strategy: the new strategic challenge of the restaurant industry
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About the Author

Sacha Bernal Coates

Instructor Hospitality Executive Program Innovation Program (HIP) Designer in Kimiya Strategic Tactics

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2 Comments

  1. Interesante reflexion.
    En mi trabajo cuando ahora me encargan decorar un restaurante, estoy viendo como los propios dueños vienen con muchas de estas cosas ya muy claras.
    The new technologies, la forma de comunicacion y de interactuar con el entorno del restaurante hace que los propios dueños exigan decoraciones diferentes.
    Todo es como una cadena.

    • Diego Coquillat

      Gracias Enrique por tu comentario, sin duda la tecnología está incidiendo en la inspiración de los hosteleros, las posibilidades son infinitas y poder ver otros estilos a través de internet enriquece la decisión.

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